Savory tarts have been on rotation for easy weeknight dinners all year long for me this year in France. I just can’t get enough of them. They make for such a flavorful meal and really require minimal preparation. We buy ready-made pâte brisée, or short crust pastry, or opt for pre-made puff pastry. Make your own dough if you so desire. Though that would eliminate some of this recipe’s ease. The filling for my savory tarts changes seasonally based on what’s fresh. In spring, we had many filled with asparagus, chives, and goat cheese. When summer hit and tomatoes were plump and flavorful, I loved a colorful heirloom tomato tart. Now that fall has arrived, squash season is officially here. Butternut squash is my favorite. It’s just so versatile and the flavor is unmatched. Last week on a whim, I threw together a cheese-laden caramelized onion and butternut squash tart….
Now a Regular in the Weeknight Rotation
Honestly, it was divine. Perhaps I’d even call it my masterpiece. This one takes around 30 extra minutes to prepare. It’s not as simple as chopping up and sautéing ingredients before throwing them into a pastry lined pie dish. You need to roast the butternut squash and while that’s happening, also caramelize the onions. But that little bit of extra (but still simple) effort definitely pays off in added flavor. Real talk….why are caramelized onions so good??
I had fresh sage, Comté, and feta cheese on hand, so that’s what I used. You could always substitute different cheeses or herbs to suit your family’s taste.
The real secret to the success of this caramelized onion and butternut squash tart is….Dijon mustard. Actually, that’s the secret ingredient behind the depth of flavor in all my savory tarts. I spread about a tablespoon of Dijon mustard directly on the pastry before layering in ingredients. *chef’s kiss* Trust me, it’s delicious.
Here is the recipe and a couple other ways I love to utilize butternut squash linked below! Let me know if you make this tart and how it goes.
- 1 sheet pâte brisée or puff pastry (for puff pastry, you might need to roll it out a bit to fit your pie tin)
- 1/2 butternut squash, cubed
- 1 white onion, halved and sliced thinly
- 1/2 tsp sugar
- 1 tbsp butter
- 3/4 cup crumbled feta
- 1/2 cup cubed or shredded Gruyère, Comté, or other cheese of choice
- 1 tbsp Dijon mustard
- 1 egg, scrambled with a splash of water or milk
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Preheat the oven to 200°C/400F.
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Peel and cube the butternut squash. Drizzle with olive oil and season with salt, pepper, chili flakes, and any herbs you desire. (thyme, basil, oregano). Roast for 30 minutes until tender.
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Caramelize the thinly sliced onions by sautéing them over low heat in the butter, sugar, a pinch of salt, and a drizzle of olive oil. Stir occasionally and then more frequently as they start to brown in order to avoid burning them.
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Line a pie dish or baking dish with the pastry dough. If you're using puff pastry, you might need to roll it out a a bit. Gently poke holes in the base of the dough using a fork.
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Spread the Dijon mustard over the dough on the base of the dish. Fill the dough with the butternut squash, cheeses, sage, caramelized onions, and sage. Pour in the scrambled egg to fill any open space.
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Bake for 30-40 minutes until the crust is golden brown. Serve warm with salad.
Wine Pairings for the Caramelized Onion and Butternut Squash Tart
Both the butternut squash and the caramelized onions have sweet and earthy flavors. Plus, there’s that delectable buttery, nuttiness from the squash coupled with the sage and salty notes of the roasted cheeses. This wintery tart calls for a fruit forward light to medium bodied red wine. Preferably one with herbal, earthy, or spice driven flavors of its own. Here are a few to try:
